Japanese Shumai Dumpling
Japanese Shumai (Steamed Pork Dumpling)
Known as 'Siu Mai' in Chinese, Originally from China, Shumai has become popular in Yokohama, Japan, since 1928!
Japanese Shumai (Steamed Pork Dumpling) is typically made with ground pork and minced onion, enclosed in a Shumai wrapper and topped with green pea. The green pea on top is a signature greater by a Japanese frozen food company of the 1960's and still existing today. Since then, everyone adds a pea on top for some reason.
300g ground pork
3 dried Shiitake mushroom
3 tablespoon cornstarch
2 tablespoon soy sauce
1 tablespoon Sake
1 tablespoon sesame oil
1/2 teaspoon sugar
1 teaspoon salt
12-15 Shumai wrappers
12-15 green peas (1 green pea per 1 Shumai) (frozen or fresh)
2-3 leaves of lettuce or Chinese Leaf
1 tablespoon soy sauce
1 tablespoon rice vinegar
Japanese yellow mustard
Chop onion and ginger finely. Re-hydrate dried Shiitake mushrooms in water, squeeze water out, and chop finely.
In a large bowl, add pork, onion, ginger, Shiitake mushrooms, cornstarch and all the seasonings. Mix very well until combined.
Wrap the meat mixture with the Shumai skins and shape into little cylinders. Top with a green pea on each Shumai.
Lay lettuce flat in the inside of a steamer. Place Shumai on the lettuce, when you place, leave a space in between each Shumai.
Cook in a steamer for 15 minutes at medium heat.
Mix soy sauce and vinegar. Serve with sauce and mustard.